Title: Picadillo con alcaparras (picadillo with cape
 Categories: Spanish, Main dish
      Yield: 6 Servings
 
    1/4 c  Olive oil
      2 lb Ground beef
           -- (chuck or top round)
      1 sm Onion; finely chopped
      1 lg Ripe tomato; peeled, seeded,
           -- and finely chopped
      1    Garlic clove; minced
      1    Bay leaf
      1 ts Crushed oregano
      3 oz Bottled capers
      8    Pimiento-stuffed olives
      2 tb Wine vinegar
      3 tb Tomato sauce
    1/4 c  Burgandy wine
      2 dr Hot sauce (more to taste)
    1/2 ts Brown sugar
      1 ds Nutmeg
    1/4 c  Water
           Salt if needed
 
  Use a large skillet with cover. Heat olive oil and brown beef in hot
  oil until red of meat disappears. Combine onion, green pepper,
  tomato, garlic, bay leaf, crushed oregano, and capers. Add to meat in
  skillet. Mix well and cook covered for about 10 minutes on moderate
  heat. Cut olives into thin rounds.  Add to the meat mixture together
  with the vinegar, tomato sauce, burgandy wine, hot sauce, sugar, and
  nutmeg. Stir well and cook 5 minutes, uncovered.  Now add the water
  and mix well. Correct seasoning. If salt is needed, add it at this
  point (the salt released from the olives may be sufficient for your
  taste). Cover the skillet and cook at low heat for approximately 30
  minutes, or until most of the liquid is absorbed. If the liquid is
  not absorbed sufficiently at the end of 30 minutes, cook uncovered
  until liquid evaporates. Serve over long grain white rice and ripe
  fried plantains if available.